This hot honey recipe is easy to make and can be used in so many delicious ways! Everyone loves this spicy-sweet condiment on everything from drizzling a bit over appetizers, on fried chicken, grilled salmon, roasted vegetables, and cornbread, or adding a bit to your hot tea or a cocktail. It also makes a great holiday gift for family or friends.
We are fortunate to have our own ‘honey lady’ Lynne Botazzo at Amen Bee Products who offers a large selection of local honey at our farmers markets, so you can pick up the honey and hot peppers while doing your regular shopping. Hot honey can be made with dried crushed red pepper flakes that you probably have in your pantry, or you can use your choice of fresh chile peppers depending on the level of heat you would like to achieve. You can also use dried chile peppers, such as anchos, guajillos, chile de arbol, or Thai. Chop the dried chiles before infusing.
INGREDIENTS:
1 cup honey
2 tablespoons crushed red pepper flakes OR 1 sliced fresh jalapeno pepper
2 teaspoons apple cider vinegar
METHOD:
Using a small saucepan or sauté pan, add the honey and pepper flakes or fresh pepper to the pan and stir to combine. Heat over medium heat until the honey just begins to simmer. Stir the mixture, and then remove from the heat.
Allow the mixture to infuse 15-20 minutes.
Taste. If you’d like a spicier honey, you can add more chiles and allow the honey to infuse longer.
When you are satisfied with the level of heat, strain the honey using a fine mesh strainer into a sanitized storage jar.* Stir in apple cider vinegar until completely combined.
*Some people who enjoy hot flavors leave the chile pepper flakes in the honey — the heat will continue to increase over time.
STORAGE:
If using dried peppers, the hot honey can be stored at room temperature for up to three months. If using fresh peppers, it will need to be refrigerated and will keep for up to one week.
